Heat oil in a sauté pan over medium heat and sauté onion and peppers for 2 to 3 minutes.

Add garlic, stir and cook for another minute. Add beans, cumin and the smaller amount of bitters and stir. Bring to a simmer, reduce heat and cook for 3 to 5 minutes.

Taste for seasoning; add a few more dashes of bitters or a little salt, if necessary.

Art Tucker, Ph.D., botanist at Delaware State University, is the co-author of The Big Book of Herbs (Interweave, 2000). Susan Belsinger is a culinary herbalist, food writer and photographer who has co-authored several cookbooks and writes for many national magazines.

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